Since my husband changed career paths a while back and decided to go the teaching route and our 10-year-old son is, well, a 10-year-old, snow days are a hot commodity around the McGill household. And nothing goes better with snow days than cookies. Ok, so actually every day (hour, minute, whatever) goes with cookies, but these are particularly good when hiding from the winter elements on your couch.
Chocolate Peanut Butter Heath Cookies
What you’ll need:
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 cup butter or margarine, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
(This part is basically the old Gold Medal flour chocolate chip cookie recipe. If you want to, just add some chocolate chips here and you’ve already got cookie goodness)
- 1 bag of peanut butter chips
- 1/3 cup half and half
- 1 cup semisweet chocolate chips
- 1/2 a bag of toffee chips (or about 7 chopped up mini Heath bars, if you live in an area where the word snow has been mentioned and your local grocery store looks like the end of days and that’s all you can find)
What you’ll do:
- Heat your oven to 375 degrees.
- Mix the flour, baking soda and salt together in a bowl.
- Bring a medium pot of water to a boil. Put your cup of chocolate chips and the half and half in a metal or glass bowl. Put the bowl on top of the pot and slowly melt the chocolate chips, stirring with a whisk.
- In the bowl of a stand mixer, combine the sugars, egg, vanilla and butter/margarine.
- After the sugar combination is mixed, then add the melted chocolate/half and half.
- Slowly add in the flour mixture.
- Stir in the peanut butter and toffee chips (or Heath bar pieces).
- Spoon onto an ungreased cookie sheet and bake until cookies are set.
- Place cookies on a rack to cool.
Convince your child they’ll have more fun playing out in the snow without you while you enjoy your cookies and stay warm. Maybe save the kid a few for later.